5 Meals in 25 Minutes Meal Prep | Creamy Tomato Pasta Recipe
This creamy tomato pasta meal prep is extremely easy to make and takes only 25 to 30 minutes to set you up for the whole week or weeks ahead, depending on how you store it. It's cheap, low in calories, and will give you the energy to go on with your day. Please enjoy.
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Recipe -
Serves - 5
Ingredients -
500g (1.1lbs) - Penne or Pasta of Choice
2 Tbsp (40ml) - Olive Oil
2 - Brown (Yellow) Onions, Diced
6 - Garlic Cloves, Minced
3 Tbsp (100g) - Concentrated Tomato Paste
150ml - Chicken Stock
2 Cans (800g-28.2oz) - Diced or Crushed Tomatoes
2 1/2 tsp (3g) - Dried Oregano
1 1/2 tsp (2g) - Dreid Basil
10g (0.35oz) - Basil Leaves, Stems Saved
2 Tbsp (60g) - Light Cream Cheese
150g (5.29oz) - Baby Spinach
Parmesan Cheese To Taste, Freshly Grated
Seasoning To Taste
Recipe Notes -
This is a vegetarian recipe but can easily be made with chicken and minced beef. This will increase protein intake.
Chicken -
Breast and thigh are great options. Personally id go with thigh as it reheats better. As for cooking breast meat, dice it up and sear first for 6 minutes and remove. As for thigh meat, dice and sear first for 10 minutes and remove. Add the chicken back in before adding in the pasta, after the sauce has been reduced for 12 minutes.
Minced (Ground Beef) -
Add the beef in first and sear for 5 minutes then continue the recipe as normal.
Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
#StayHome #StayAtHomeAndCook #WithMe
Thanks for watching!
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Homemade Italian Chicken Rigatoni
it's basically Sausage Rigatoni, Since we don't have Italian sausage we come up with something like this.
Recipe is in the video.
Inspiration:
CREAMY PENNE PASTA FILIPINO STYLE #pennepasta #filipinocarbonara #thegreatsavorph
How I get my kids to eat kale! | One Pot Garlic Chicken Pasta, the perfect weeknight dinner!
Chicken, pasta, and kale enrobed in a lightly creamy, garlic and lemon sauce and finished with a sprinkling of parmesan.
This One Pot Garlic Chicken Pasta is a quick and easy meal with minimal washing up! Ready in 25 minutes, it's a great dinner for that after school/work rush or for a simple weekend lunch.
Free printable recipe here:
Ingredients:
▢1 tbsp olive oil
▢1 onion - peeled and diced
▢4 cloves of garlic - peeled and minced
▢45 ml (3 tbsp) white wine - optional – you can replace with water or stock
▢600 ml (2 ½ cups) chicken stock
▢200 g (7oz) dried pasta shapes
▢100 ml (3 ½ fl oz) whole (full fat) milk
▢2 cooked chicken breasts - chopped or shredded (about 200g/7oz)
▢140 g (3 cups) kale - roughly chopped
▢1 tsp lemon juice
▢zest of half a lemon
▢30 g (⅓ cup) parmesan - grated
▢Pinch of salt and pepper
Process:
1. Add the 1 tbsp olive oil to a large frying pan and heat over a medium heat.
2. Add the chopped onion and fry gently for 2-3 minutes until the onions start to go translucent.
3. Add in the 4 cloves of garlic, stir and cook for 30 seconds.
4. Add the 45ml of white wine and bring to the boil. Let it simmer gently for a minute.
5. Pour in the 600ml (2 ½ cups) of stock, the 200g (7oz) of pasta and the 100ml (3 ½ fl oz) milk. Bring back to a gentle bubble and place a lid or some foil on the pan. Turn down the heat and cook for 5 minutes.
6. After 5 minutes, remove the lid and add in the 2 shredded chicken breasts, stir and cover again. Cook for another 7-10 minutes until the pasta is almost cooked through. Give it a stir a couple of times during cooking.
7. Once the pasta is almost ready, add the 140g (3 cups) of kale to the top of the pasta and put the lid back on to allow the kale to steam for two minutes.
8. After two minutes take the pan off the heat, stir in the teaspoon of lemon juice and the zest of half a lemon. Sprinkle with the 30g (⅓ cup) parmesan and a pinch of salt and pepper, then serve.
#Recipe #CookingShow #MidweekMeals